i have made a few spice blends up... and i definitely agree about it having too many herbs..

i think it only has thyme and basil, 3 at most. (3)salt, peppercorns (variety), ginger, (3 if we consider mixed peppercorns as one spice blend)fenugreek seeds/parsley seeds, ect ect... (1-2)id also consider sumac, dill/chives/coriander, (2)some other interesting things to note is the difference between Shichimi and other asian herb blends. (like a homemade afghan spice rub)... omitting the taste from cornflour/flour makes it more easier to tell the taste of spices in the chicken.

other spices to consider; cumin, a seasonal blend, lemon/lime ect.

and that, unknown-community-of-KFC-inspired-chicken lovers, is my idea of kfc.(and no i have never attempted a recipe yet.. lol)

I disagree with blogger who questioned the inclusion of chili powder. I once fried three chicken and in my haste, reached for the papricka and grabbed the chili powder by mistake. It was the best fried chicken I had ever made. Now, it's one of my standard ingredients in the shake.

I would suggest that the "chili powder" is really powdered chiles. I routinely use powdered ancho instead of paprika when I make my version of chicken paprikash, and it gives a deeper, more robust flavor, but not what you'd think of as "chili".

Even if the seasoning ingredients and measurements are correct, this still leaves a lot of guesswork.

What's missing is directions for applying the seasoning mix to the chicken. Is the mix supposed to be sprinkled directly onto the chicken? And if so, is the chicken supposed to be left standing for a certain time? Or is the seasoning mix supposed to be combined with the flour or whatever is used to coat the chicken? And if they are to be combined, what are the correct proportions of seasoning mix and flour?